Cornmeal And Cherry Griddlecakes With Apple-Cinnamon Syrup

Recipe Ingredients

		For Syrup
2 cups	474ml	Apple juice
1/2 cup	118ml	Apple jelly
1		Cinnamon stick - (3" long)
		For Griddlecakes
1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	31g / 1.1oz	Cornmeal
3 tablespoons	45ml	Sugar
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
1/8 teaspoon	0.6ml	Salt
1/3 cup	20g / 0.7oz	Dried cherries - (heaping)
1 1/4 cups	296ml	Plain yogurt
2 cups	396g / 13oz	Eggs (large)
1/2		Unsalted butter - melted

Recipe Instructions

Make syrup: Boil syrup ingredients in a large saucepan until reduced to 3/4 cup. Set the syrup aside.

Make griddlecakes: Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in cherries. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.

Heat a lightly greased large non-stick skillet over moderately-low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250 degrees oven while cooking remaining cakes.

Serve griddlecakes with warm syrup.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C12) - from the TV FOOD NETWORK

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